In our family, this is summer’s signature dessert. With local peaches and blueberries taking over our kitchen faster than we can handle, fruit crisps are something easy to make and easy to enjoy. Eaten for dessert, breakfast, or a snack, hot or cold, with ice cream, yogurt, or solo… it’s simply the essence of summer in your mouth. Unfortunately, while some people mistake crisps, cobblers, crumbles, etc. for being “healthy” desserts seeing as they contain fruit, many are made with loads of butter, white sugar, white flour, sour cream…everything that may be found in your most decadent chocolate cake. Here I’ve lightened up and perfected our recipe so it can truly be a refreshing and light summery dessert, and double as a delicious breakfast :]
Peach—Blueberry Crisp, by me
2 ½ cups peeled, sliced peaches
1 ½ cups blueberries
¼ cup agave nectar
½ t almond extract
1/3 cup brown sugar (I could use a little less)
¾ cup rolled oats
¼ cup whole grain flour (to make this gluten-free as I did, use cornmeal or almond meal)
½ t cinnamon
½ t nutmeg
¼ cup egg whites (or 1 egg)
1 T coconut oil
Preheat oven to 375 degrees. Put peeled, sliced peaches and blueberries in a bowl, add agave nectar and almond extract and stir to combine. Put mixture in a 2-quart casserole baking dish.
In another bowl combine brown sugar, oats, flour, cinnamon and nutmeg. Beat egg white and coconut oil and add to dry mixture. Stir with a fork. Crumble mixture over fruit. Bake 30-35 minutes or until topping begins to crisp and edges are bubbling.
Let cool a few minutes, then serve with vanilla frozen yogurt and a few sprinkles of cinnamon. Enjoy leftovers cold for breakfast with Greek yogurt!